1 head cauliflower
Olive oil cooking spray
Sea salt and freshly ground pepper
2 tbsp capers
1 Fresno chili, sliced
¼ cup vinegar
2 tsp olive oil

Preheat oven to 400 degrees. Core the cauliflower and cut into florets. Spray the florets
with olive oil, and sprinkle with sea salt and pepper on a baking sheet. Roast until
tender, about 30 minutes.

Cook the capers and chili in the remaining 1 tsp olive oil in a nonstick skillet over medium
heat for 2 minutes. Add the vinegar and cook until reduced by half, about 2 minutes. Stir
in the remaining olive oil and season with sea salt and pepper. Add the cauliflower and
toss to coat.

Carb Count: 3 grams/serving

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